| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Guests, Lamb, Meats |
6 |
Servings |
INGREDIENTS
| 1 |
|
Lemon |
| 1/3 |
c |
Brine-cured green olives |
|
|
preferably Italian |
| 4 |
|
Garlic cloves |
| 1/4 |
c |
Packed fresh flat-leafed |
|
|
parsley leaves |
| 4 |
T |
Olive oil |
| 3 |
lb |
Boiling potatoes |
|
|
preferably Yukon Gold |
| 1 |
|
Leg, 7-lb of lamb 1 |
| 1/2 |
T |
All-purpose flour |
| 1/2 |
T |
Unsalted butter |
| 1/2 |
c |
Dry white wine |
| 1/2 |
c |
Water |
|
|
Lemon halves and olive |
|
|
branches |
INSTRUCTIONS
with Potatoes and Pan Gravy (1) ask butcher to remove pelvic bone and
tie lamb for easier carving Roasting the potatoes with the lamb gives
them a wonderfully rich, meaty flavor. Preheat oven to 450°F. With
a vegetable peeler remove zest from lemon and reserve lemon. Pit
olives. In a food processor finely chop zest, olives, garlic, and
parsley with 2 tablespoons oil. Peel potatoes and cut into 1 1/2-inch
pieces. In a large flameproof roasting pan toss potatoes with
remaining 2 tablespoons oil to coat and season with salt and pepper.
Arrange lamb on potatoes and with the tip of a sharp small knife cut
small slits all over lamb. Rub olive mixture over lamb, pushing it
into slits. Halve reserved lemon and squeeze juice over lamb. Season
lamb with salt and pepper and roast with potatoes in middle of oven 20
minutes. Reduce temperature to 350°F. Roast lamb and potatoes,
loosening potatoes from pan with a metal spatula and turning them
occasionally, 1 hour more, or until a meat thermometer inserted into
thickest part of meat registers 135°F. Transfer lamb to a cutting
board and let stand while making gravy. Transfer potatoes to a large
bowl and keep warm. Make gravy: In a cup with your fingers blend
together flour and butter. Add wine and water to roasting pan and
deglaze pan over moderately high heat, stirring and scraping up brown
bits. Transfer mixture to a small saucepan and bring to a boil. Whisk
in flour mixture, whisking until incorporated, and simmer gravy,
stirring occasionally, 1 minute. With a slotted spoon remove any
potato pieces from gravy. Garnish lamb with lemon halves and olive
branches and serve with gravy and potatoes. Serves 6 with lamb left
over. SOURCE: Gourmet, April 1999 Casual Cooking busted by Petra
<phildeb@gmx.net> Posted to MM-Recipes Digest V4 #12 by
phildeb@ibm.net on Jun 12, 1999
A Message from our Provider:
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